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Categories:
pinto beans tomato water salt cumin onion powder chilli flakes maple syrup fancy molasses apple cider vinegar
Viewed: 51 - Published at: 5 years agoIngredients
- 2 cups pinto beans (soaked for 24 hours)
- 6 ounces tomato paste (156 ml)
- 3 cups water
- 1 tablespoon himalayan salt
- 1 tablespoon cumin
- 1 tablespoon onion powder
- 1/2 teaspoon chilli flakes (if you like things real spicy add more)
- 1 tablespoon maple syrup
- 1 tablespoon fancy molasses
- 2 tablespoons apple cider vinegar
Method
- Soak the pinto beans for 24 hours or and rinse a couple of times during the soaking
- Throw everything in the slow cooker and give it a good stir
- Cook at low for 10 hours or on high for 5 hours.
